Description
Learn how to make a delicious and juicy Spatchcock Turkey with this easy-to-follow recipe. Spatchcocking the turkey ensures even cooking and a crispy skin, perfect for your holiday feast!
Ingredients
Scale
Ingredients:
- 1 whole turkey (12–14 pounds), giblets removed
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon ground rosemary
- 1 lemon, halved
- 1 bunch fresh thyme or rosemary (optional for roasting)
Instructions
- Preheat the oven to 450°F (230°C).…
- To spatchcock the turkey:…
- Pat the turkey dry with paper towels.…
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, onion powder, thyme, paprika, and rosemary.…
- Stuff the cavity with the halved lemon and any fresh herbs you may have.…
- Place the turkey on a roasting rack in a large roasting pan, skin-side up.…
- Roast the turkey in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes……
- Let the turkey rest for 15-20 minutes before carving to allow the juices to redistribute.…
- Slice and serve.…
Notes
- Spatchcocking a turkey helps it cook faster and more evenly…
- If you don’t have a roasting rack, you can place the turkey directly in the pan…
- For a more flavorful skin, try basting the turkey with its own juices halfway through cooking…
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the turkey
- Calories: 300
- Sugar: 0g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg
